Roasted Vegetable & Hummus Pizza

Three of my favorite things, roasted vegetables, hummus and pizza, all in one! I saw a great picture of this on Pinterest and just knew I had to give it a try. So today I grabbed a Pillsbury Pizza Crust, the ingredients to make homemade hummus, and lots of my favorite vegetables for roasting. This is a great pizza that is missing both sauce and cheese but that doesn't phase me, it is still delicious, and can be eaten with my hands so it is Pizza in my world! You can individualize with your own favorite roasted vegetables or hummus type. This would also be great to take to a super bowl party!



Roasted Vegetable & Hummus Pizza: 8 Slices

1 Pizza Crust (I use Pillsbury Original)
1/3 Recipe Basic Hummus
3 Roasted Bell Peppers
1 Large Zucchini - Thickly Sliced
1 Large Yellow Squash - Thickly Sliced
1-2 Red Onions - Sliced
1TB Olive Oil
Salt & Pepper

Toss the zucchini, squash and onion in a large mixing bowl, add the olive oil and salt and pepper and toss it all around until evenly coated. Place on a greased cookie sheet in a 425° oven for 30-40 minutes until the squash and zucchini are nicely roasted and the peppers are starting to char.

While the vegetables are roasting prepare the Hummus, you will use a 1/3 of the hummus for this recipe and I'm sure you can figure something out for the other 2/3! Next spread the pizza dough out on a greased cookie sheet and top with the hummus. Once the vegetables are done add the roasted peppers to the mix and toss on top of the hummus. Place bake in the oven for 10-12 minutes until the crust is nice and browned. Remove from the oven, slice and enjoy!

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WW: 5 Points Plus / 1 Slice
11 Points Plus / 2 Slices

Roasted Bell Peppers

This recipe is one that has scared me for months. I keep seeing people placing bell peppers directly onto the grates of their gas stove tops and cooking directly on the flame. I finally worked up the courage to do it myself and guess what? It wasn't so bad. What you'll need? Some Bell Peppers, Some Tongs - preferably with longer handles and some patience.

Roasted Bell Peppers

Green, Red or Yellow Bell Peppers
Gas Stove Top or Grill

Place the peppers on the grate of your gas stove top or your grill and turn the flame on high. Now be patient, you will hear some sizzling and popping as the moisture in the peppers burns off and the skin chars. This is the one time I am going to tell you this....burn your pepper. You want the pepper black all over, so carefully with the tongs rotate the pepper every 2 minutes or so allowing each side to char, make sure to stand it up on each end so it burns all over, believe me it was hard to let food burn but I did it and the reward was worth it.

After you finish charring each pepper place them in a bowl with a lid and let them cool off, once cool take your hand and rub all over the pepper, you will find that the skin comes right off! Discard the skin, cut the pepper open and remove all of the seeds and stem, slice, dice or do whatever your recipe calls for and enjoy!

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WW: 0 Points Plus / pepper

Basic Hummus

My old roommate always used to go on and on about how wonderful her Aunt's Hummus was, we even attempted to make it once but as all we had was a blender we ended up with a bunch of smashed chick peas that didn't quite cut it. When I went to visit her in Northern Maine in October we had a wonderful dinner night with all of her Aunt's and of course the Hummus was there! Deb was kind enough to share the recipe with me and now that I have a Ninja Food Processor System I can FINALLY make it. This recipe is very easy to put together and well worth it to make it yourself. I like to have it with raw vegetables and some pita bread, or spread on a sandwich instead of mayonnaise or mustard.

Basic Hummus: Makes ~3 Cups

(2) 15.5oz Cans Chick Peas (Garbanzo Beans)
3TB Tahini
2 Lemons
1 Large Garlic Clove
Salt & Pepper
~4-6TB Cold Water

Drain and rinse the chick peas and place in your food processor, add the tahini, juice of 2 lemons, garlic and salt & fresh ground pepper. Turn the processor on and let it blend everything together, add water a tablespoon at a time until the hummus is your desired consistency. Add salt & pepper or more lemon juice to your tastes. Blend one last time and serve immediately or refrigerate for later use.

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WW: 1 Points Plus / TB
7 Points Plus / 1/2C
15 Points Plus / 1C
44 Points Plus / Whole Recipe

Baked Pumpkin Pie Oatmeal

Oatmeal is a meal that I have never been a huge fan of, at least in the traditional sense. I have always loved a good oatmeal cookie however! My view of oatmeal started to change though when a reader sent me this recipe for Baked Oatmeal - I liked it so much I have made it multiple times now, often using fresh apples in place of the dried fruit. So when I saw this recipe for Baked Pumpkin Pie Oatmeal on Pinterest I had to give it a shot. Pumpkin Pie is one of my favorite desserts so the idea of getting to have it in a healthier way throughout the year just made my day. What I love about these baked oatmeal recipes is I put in a little bit of work on a Sunday afternoon and I can have breakfast already made all week long.

Baked Pumpkin Pie Oatmeal: Serves 12-18

29oz Pumpkin Puree (Large can)
1/2C Brown Sugar
4 Eggs
2tsp Pumpkin Pie Spice
1tsp Salt
1-1/2tsp Baking Powder
1tsp Vanilla
3C Milk - I use FF or 1%
6C Oats (Old Fashioned)

In a large mixing bowl whisk together all of the ingredients except for the oats. Once these ingredients are thoroughly mixed together fold in the oats and pour into a greased 13x9 pan. Cover the pan with aluminum foil and bake in a 350° oven for 30 minutes, then remove the foil and continue to cook for another 30 minutes. Remove from the oven and either serve immediately (on its own, or with milk & maple syrup!) or refrigerate and have later.

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WW: 6 Points Plus / serving @ 12 servings
4 Points Plus / serving @ 18 servings

Coriander Chicken Thighs: Round 2

Last night I made 12 Semi Spicy Coriander Chicken Thighs. Seeing as I am one person there was no way I was going to eat all 12 of these thighs just microwaved with various sides, so tonight I made them into a nice dish with stir fried vegetables, and similarly spiced Israeli Couscous all mixed into one pasta salad like meal. This dish was quite delicious and a great way to use some left overs up.



Coriander Chicken Thighs: Round 2: Serves 3-4

1-1/2C Chicken Stock
1C Israeli Couscous
1/4tsp Ground Coriander
1/4tsp Cumin
1tsp Lemon Juice
2 Garlic Cloves - Minced
4 Semi Spicy Coriander Chicken Thighs
1 Bell Pepper - Chopped
1 Zucchini - Chopped
1 Small Onion - Chopped
1tsp Olive Oil
Salt & Pepper

In a small sauce pot place the chicken stock, coriander, cumin, lemon juice and a pinch of salt and pepper. Bring it up to a boil, then add the couscous, stir and reduce to a simmer. Cover and stir every few minutes. The liquid should all absorb within 8-10 minutes.

While the couscous is doing its thing we can get started on the vegetables. In a large saute pan heat the olive oil and garlic over medium heat for 45-60 seconds, then add the chopped vegetables with some salt and pepper and cook for 3-4 minutes until they start to turn tender. While the vegetables are cooking do a rough chop on the cooked chicken leftovers to make 1/2"-1" chunks, then toss them in the saute pan and stir into the vegetables. The left over seasoning on the chicken will begin to "melt" off of the chicken and into the dish to season the vegetables. Continue to cook for another 5-8 minutes until the vegetables are cooked through and the chicken has gotten warm. By this time the couscous should be finished absorbing the stock, pour it into the chicken mixture and stir it all together.

Scoop into bowls and enjoy!

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WW: 11 Points Plus / serving @ 3 servings
7 Points Plus / serving @ 4 servings

Semi Spicy Coriander Chicken Thighs

Over Christmas my Dad grilled some great Skinless Chicken Thighs with just some salt, pepper and onion powder and topped with some BBQ sauce in the last minute on the grill. Ever since I have been on the lookout for a great recipe that I could cook in the oven as my apartment doesn't allow grills! I was really excited when I found this recipe from Dishing Up Delights on Pinterest and then this morning the grocery store had boneless skinless chicken thighs on sale - it was like a sign that I was meant to make this recipe today...so I did. It was even worth my silly smoke alarm going off 4 times and having to open the windows and doors when it is in the 20's outside - warning - chicken thighs smoke in the oven, so make sure to have your exhaust hood on and be prepared!

Also - Check back tomorrow for a "Round 2" leftover recipe.



Semi Spicy Coriander Chicken Thighs: Serves 6-12

12 Boneless Skinless Chicken Thighs (approx 3lbs)
1tsp Salt
1/2tsp Pepper
1-1/2tsp Ground Cumin
1-1/2tsp Ground Coriander
6 Cloves Garlic
1tsp Grated Ginger
1 Jalapeno - seeds removed
Zest of 1 Lemon
2TB Tomato Paste
1TB Water
1TB Olive Oil

Place all ingredients except for the chicken into a food processor/blender and mix until evenly incorporated. Spoon the mixture into a gallon zip lock bag and place the chicken in the bag, seal and turn it over and over making sure to evenly coat the chicken. Place in the fridge and marinate for at least 4-6 hours and up to 24. When you are ready to cook, place a greased wire rack on top of a cookie sheet and place the chicken on top of the rack while the oven warms up. Bring the oven up to 425° and place the chicken in the oven for 45-60 minutes, flipping every 15 minutes until they are cooked through. Remove from the oven and allow to rest for 5 minutes before serving.

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WW: 7 Points Plus / serving @ 6 servings
4 Points Plus / serving @ 12 servings

Buffalo Chicken Pizza

Who doesn't love pizza and wings? I know I sure do! So to combine the two made perfect sense to me. I saw a recipe on pinterest that I lightened up considerably (read as: I don't use half a stick of butter in my recipe!) and I changed a few other things to my tastes. I made a thin crust to serve as the base of the pizza, the crust recipe is from Natural Fusion Videos and I have used it many times before! If you are a buffalo chicken fan you will love this recipe.

Buffalo Chicken Pizza: 8 Slices

1lbs Chicken Breast
Chicken Stock
1 Bay Leaf
1C Flour
1-1/2tsp Baking Powder
1/2tsp Salt
1-1/2tsp Shortening
1/3C Milk
6TB Texas Pete Hot Sauce
1TB Worcestershire Sauce
1TB Butter
6TB Blue Cheese Crumbles
2oz Monteray Jack Cheese - Shredded

Place the chicken breast in a sauce pot and cover by at least 1" with chicken stock, add the bay leaf and bring up to a boil and cook until the chicken is completely cooked. Remove from the pot and either shred with 2 forks or place in a stand mixer and with the paddle attachment turn on medium speed and after 5-10 seconds turn the mixer off and you will have pretty much perfectly shredded chicken.

Empty the chicken stock from the pot and return the pot to the stove. Mix the Texas Pete, Worcestershire Sauce & Butter together over medium heat until the butter melts and the sauce starts to bubble. Remove from the heat and add the chicken to the sauce, give it a toss to evenly coat the chicken. Set to the side.

In a mixer combine the flour, baking powder, salt, shortening & milk together until a ball forms. Remove to a clean counter and form into a disc then roll out with a rolling pin until the dough has been stretched to fit your pizza pan. Grease the pizza pan and place the dough on it. Top with the chicken, then cheeses and place in a 450° oven for 14-18 minutes until the crust has turned a nice golden brown and the cheese is bubbling. Remove from the oven and let it sit for a minute before slicing and serving up.

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WW: 5 points / slice

Kielbasa & Veggie Polenta Bake

When I was in Maine I was introduced to Turkey Kielbasa. I should of known such a thing existed right?! So since mid October I have been searching the meat counters at my grocery store, growing increasingly frustrated - turkey sausage, chicken sausage, veal and beef and pork oh my, but no turkey kielbasa. Then this past weekend it struck me "There is a Breakfast Meats section....they wouldn't put it there would they!?" well... as I am sitting here after eating some kielbasa deliciousness I can tell you they would put it in the breakfast meats section. I think it tastes the same as the traditional kielbasa, just less greasy which is always a benefit. This recipe was inspired by a post I saw on Pinterest for a vegetarian polenta dish, obviously I have modified it for the veggies I like and well I added meat. I know I enjoyed this and think you will too.

I highly suggest making the polenta the night before - it takes 10 min and will set up over night which will save you a lot of time the next day.



Kielbasa & Veggie Polenta Bake: Serves 4-6

3-1/2C Water
1C Cornmeal
1/2tsp Salt
1TB Butter
2tsp Olive Oil
2C Zucchini - Chopped
1C Onion - Chopped
1 Bell Pepper - Chopped
7oz Turkey Kielbasa - Sliced
2 Garlic Cloves - Minced
15oz Tomato Sauce
2TB Tomato Paste
1tsp Dried Basil
1/2tsp Dried Oregano
6oz Mozzarella Cheese - Part Skim - Shredded
Salt & Pepper

Step one, we need to make the polenta. Again I really suggest making this the night before because it needs a solid hour - two hours to set up before baking. Start by putting the water in a sauce pot and bring up to a boil, begin whisking the boiling water and slowly pour in the cornmeal while continuing to whisk. Once all of the cornmeal is in the pot reduce to a simmer and add the salt and butter and continue to cook and stir until the polenta has turned very thick - so thick that when you stir you can see the bottom of the pot because the polenta doesn't fall back into place immediately. Once cooked pour into a greased 13x9 dish and spread the polenta out so that it covers the bottom of the pan. Place in the refrigerator and let it cool completely and set up - this can take a bit of time, so either make a few hours before cooking or the night before. I made it the night before, covered and just left it in the fridge until I was ready to make it.

Okay, so fast forward...the polenta has set up and it is time to move on with our recipe! Place the polenta in a 450° oven for 20-30 minutes until it starts to get crispy on the top. While it is baking we can make the really tasty part! In a large saute pan place 1tsp olive oil over medium heat and add the kielbasa. Cook for 5-7 minutes allowing it to crisp up a little bit, remove to a bowl on the side. In the same pan over medium heat add the remaining teaspoon of olive oil with the garlic and cook for 30 seconds and add the zucchini, onion and bell pepper to the pan with salt and pepper and cook for 6-8 minutes until they soften. Add the kielbasa, tomato paste, sauce, basil and oregano and cook for another 5 minutes allowing the sauce to thicken up and reduce slightly. Remove the polenta from the oven and pour the vegetable mix over the top then cover the casserole with the mozzarella cheese and place it in the oven for 10-15 minutes until nice and melty. Remove from the oven and let it set up for 5 minutes before slicing and serving.

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WW: 10 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings

Canadian Bacon Shrimp & Grits

Oh. My. Goodness. Wow People. Sorry I am just trying to form words after such a wonderfully creamy decadent meal filled with taste and deliciousness. Who would of thought lightening up a lightened up meal would be so great!? I found this recipe through Pinterest on Prevention by Ellie Krieger - a Food Network Chef who specializes in healthy cuisine. One thing I did learn from Ellie's way of cooking her grits was that I will never ever make my grits without milk again - EVER. Okay down to the good stuff...the actual recipe!



Canadian Bacon Shrimp & Grits: Serves 4-6

2C Water
1C Grits (not instant!)
3C Milk
1TB Butter
1/4tsp Salt
1lbs Shrimp - Peeled & De-veined
6 Slices Canadian Bacon
1 Onion - Chopped
1 Bell Pepper - Chopped
2 Garlic Cloves - Minced
1tsp Paprika
1/4tsp Thyme (dried)
2tsp Flour
1/2C Milk
1C Chicken Stock
1TB Olive Oil

In a sauce pot bring 2C of water to a boil and whisk in the grits, bring up to a simmer and continue to whisk until the grits thicken - this will happen within a minute or two. Add the 3C of milk, butter and salt to the pot and whisk over medium heat until it comes up to a simmer. I know that it will look like you are making a pot of soup...believe me those wonderful grits will absorb all of that milk. Once the grits come up to a simmer, stir, turn down to low and cover with a lid, stir every few minutes as it slowly thickens.

While the grits are thickening chop your veggies and set to the side, peel your shrimp and pat dry with a paper towel, and cut the bacon into small pieces (approx 1/4" x 1/2" slices). Once everything is prepped place 1tsp of olive oil in a large saute pan over medium heat and add in the bacon - cook for 3-5 minutes stirring occasionally to crisp up the meat. Add the shrimp with a pinch of salt and pepper and stir it around in the bacon - cook the shrimp flipping once until they are just cooked through. Remove the shrimp and bacon to a bowl and set to the side. Add the remaining 2tsp of olive oil to the pan over medium heat and add in the peppers and onions with another pinch of salt and pepper and stir fry for 6-8 minutes, add in the garlic, paprika, thyme and flour and stir to coat the vegetables then add in the remaining 1/2C milk and chicken stock. Stir to distribute the spices into the sauce and bring up to a simmer stirring often. Cook for 4-5 minutes allowing the sauce to thicken, add the shrimp and bacon back to the pan and allow it to heat through.

Your grits should be done by now, when you stir them you should be able to see the bottom of the pan because they don't fall back into place immediately. Scoop the grits into the bottom of a bowl and then spoon some of the shrimp and vegetable mixture on top. Prepare to have your socks knocked off because I can honestly say mine were. Wow. I cannot wait until lunch when I can have some left overs :)

Serve & Enjoy!

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WW: 11 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings

Strawberry, Blueberry & Banana Milkshake

Who doesn't love a wonderful creamy dreamy milkshake? I know I like one and for breakfast it is like having dessert to start my day. I love my new Ninja Master Prep Blender System as it completely pulverizes frozen fruit without any chunks in seconds without ever stalling or smelling like it is going to go up in flames! I bought 2 big bags of frozen strawberries and blueberries (no sugar added) and have been enjoying my smoothies/milkshakes each week and hope you will too.

Strawberry, Blueberry & Banana Milkshake: Serves 2-3

1C Frozen Strawberries
1/2C Frozen Blueberries
1 Banana - Fresh
1C Milk
1TB Honey

Place all of the ingredients in a blender and well, blend until it is nice and smooth. Split into a few glasses and enjoy!

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WW: 2 Points Plus / serving @ 2 servings
1 Points Plus / serving @ 3 servings

Cheesy Hamburger Helper: Round 2

This week I seem to be all about convenience cooking! Last night I thawed some Mexican Chicken and tossed it over left over rice and tonight I am heading back to the Blue Box Mac and Cheese to speed my dinner along. I initially got the mac-n-cheese thinking I would do the original Cheesy Hamburger Helper a few weeks ago and low and behold I used the spinach for something else and tonight all I had in the freezer was some broccoli which seemed like a good idea to use as a substitute for me! If you are a fan of Cheesy Broccoli how could you not like this recipe, right!?



Cheesy Hamburger Helper Round 2: serves 3-4

1 Box Kraft 3 Cheese with Shells Macaroni & Cheese
1lbs Ground Beef - 93% lean
3/4C Onion - Diced
1 Garlic Clove - Minced
3-4C Broccoli (Fresh or Frozen)
2tsp Butter - melted
1/4C Milk
Salt & Pepper

Bring a pot of salted water to a boil and cook the pasta as directed. Drain and set to the side. Mix the butter, milk and cheese powder from the box together and set to the side.

While the pasta is cooking place the beef, onion and garlic in a large greased skillet over medium heat with some salt and pepper and brown the beef breaking it into small even pieces. While the beef is browning, set a steamer pot to boil with the broccoli in a steamer basket (see tip below if you do not have a steamer basket) with a pinch of salt, cook until fork tender. Remove the beef mixture to a colander and push down on the mix pushing as much liquid out as you can.

In the skillet place the cheese mixture over low heat and stir for a minute, add in the noodles and beef & broccoli and toss to incorporate. Serve it up and enjoy!

Steamer Basket/Pot Tip: So I know that not everyone has a handy dandy steamer pot (a pot with a built in steam basket for food) or a steamer basket that fits into a pot. Some options...if you have a metal colander you can set it inside of a larger pot, place some water in the bottom of the pot (1") then place your broccoli in the colander and cook - the colander acts as the steamer basket! or another option is to simply put your broccoli in a taller pot and put 1" of water in the bottom so the majority of the broccoli is out of the water and turn it on to boil - yes some of the stalks will be boiled, but most will be steamed.
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WW: 9 Points Plus / serving @ 4 servings
12 Points Plus / serving @ 3 servings

Basic Shrimp & Pasta in a Tomato Sauce

Some days, like today, I just need a quick, simple dish that uses some of my pantry staples. A no-brainer recipe if you will. Today was a cold chilly day in Baltimore which resulted in me wanting my favorite comfort food - pasta. This recipe is delicious and simple with the shrimp cooked in the tomato sauce which #1 lets you keep one more pan clean, #2 infuses the sauce with the sweetness of the shrimp and #3 makes things just a little bit simpler - ie: the no brainer part of the recipe as promised.



Basic Shrimp & Pasta in a Tomato Sauce: Serves 2-3

6oz Pasta
1/2lbs Shrimp - Peeled & De-veined
15oz Can Tomato Sauce
2TB Tomato Paste
1/2tsp Dried Basil
1/2tsp Dried Oregano
1/4tsp Garlic Powder
1/4tsp Onion Powder
Salt & Pepper

Bring a pot of salted water to a boil and cook the pasta until al dente. While the pasta is cooking put the tomato sauce, paste, and seasonings in a large saute pan and bring up to a light simmer stirring occasionally. 3-4 minutes before the pasta is finished cooking toss in the shrimp and give it a stir. Cover with a lid and let it cook for 3 minutes, give it a toss and add in the drained cooked pasta and continue to cook for a minute or two until the shrimp are completely cooked through. Turn off the heat give it another toss and cover with a lid and give the pasta 5 minutes to absorb all the goodness. Separate into bowls or plates and enjoy!

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WW: 11 Points Plus / serving @ 2 servings
7 Points Plus / serving @ 3 servings

Product Review: Near East Long Grain & Wild Rice

Sometimes when I am making a typical meal of protein, vegetable and grain/starch I will use a Near East product for my side dish. They have great products that I like to use when I am in a pinch. They are flavorful and I feel give a decent 4 servings (even if the box says 3 you can easily get 4) and require very little babysitting.

In fact this recipe is so easy you bring some water and oil to a boil, add the rice and season spice and turn down to a simmer until it is finished - approximately 30 minutes later.

These can be found with other boxed rice dishes, typically near the canned goods in your grocery store. I also enjoy their Rice Pilaf and Couscous.

Lemon Chicken

I keep seeing recipes for Lemon Chicken and I have to say it is a meal I have never had, but I love chicken and I love lemon so how could I go wrong? I searched multiple different recipes and landed on one from the blog 'Annie Eats' because it sounded the least complicated and involved ingredients I had on hand, I only did some slight modifications from her recipe! It was pretty good and is a meal I would make again. I am already planning to use the left overs in some other recipes which should be pretty tasty!

Lemon Chicken: Serves 4-6

1/3-1/2C Fresh Lemon Juice
1TB Lemon Zest
1/2tsp Dried Thyme
1/2tsp Dried Rosemary
2-3 Garlic Cloves - Minced
Salt & Pepper
12-14 Chicken Legs or Thighs

Remove the skin from the chicken and place all of the ingredients in a gallon size zip lock bag and seal it tightly and turn over and over to get all the marinade evenly over the chicken. Put in the refrigerator for 1.5-2 hours, turning once halfway through. After the chicken is done marinating place on a greased wire rack on a cookie sheet and place in a 425° oven for 45-60 minutes, turning every 15 minutes until the chicken is cooked through. Remove from the oven and let it sit for 5-10 minutes covered in foil, then serve and enjoy!

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WW: ~5 points for 2 drumsticks. The size/type of your chicken will change your point values so be sure to weigh. Essentially the marinade is about 1 point total.

Twice Baked Potatoes

Last week my sister hosted one of our Christmas family gatherings and she served a wonderful meal of Crab Souffle, Broccoli Casserole and Twice Baked Potatoes. My mom brought both Key Lime Pie and Peach Cheesecake Pie for dessert, lets just say we had a wonderful time with our family and a great time around the table. A new dish on the table for my family was the Twice Baked Potatoes that my sister came up with. They were delicious, creamy and cheesy and with some bacon crumbled in a perfect addition to the table.

Twice Baked Potatoes: Serves 8 - 16

4 Large Russet Potatoes (approx 3/4# each)
1C Whole Milk
1/2C Sour Cream (she used Daisy's Light)
4 Slices of Bacon - Cooked Crisp & Crumbled
3oz Sharp Cheddar - Shredded
1/4C Green Onions - Chopped
1/4C Parmesan Cheese - Grated
Salt & Pepper

Clean and dry the potatoes and pierce all over with a fork. Place on a sheet of aluminum foil in a 350° oven for approximately 75-90 minutes (when pierced with a fork the consistency should be soft inside). Remove and allow to cool to warm so you can handle the potatoes. Cut each potato in half length wise and with a large spoon scoop out the flesh of the potato into a mixing bowl leaving a 1/4" of potato in the skin. Set the skins to the side and mix the flesh of the potato, milk, sour cream, bacon, cheddar, green onions and salt and pepper together until evenly mixed. Scoop the mixture into the skins and top with the Parmesan cheese. Bake in a 350° oven for 25-35 minutes until the tops start to brown. Remove from the oven and serve!

Tip: You can make these the day ahead and refrigerate prior to baking for the second time. They may require a little more time in the oven as they will be warming up from the refrigerator.

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WW: 7 Points Plus / serving @ 8 servings
3 Points Plus / serving @ 16 servings - half a potato skin

Key Lime Pie

Growing up my mom would make this pie and it would be gone within a day or two. It is simple to make and extremely tasty, your family will think you slaved over this dessert for hours when in reality you whipped it together in 2 minutes and after a chill in the fridge you were ready to serve! We had this for on our of Christmas gatherings and it was as good as I always remembered.

Key Lime Pie: Serves 8-12

1 Can Sweetened Condensed Milk
1/2C Lime or Lemon Juice (Fresh or Bottled)
1tsp Vanilla
8oz Sour Cream
(1) 6oz Pre-made Graham Cracker or Nilla Pie Crust
Cinnamon

In a mixing bowl mix the milk, juice, vanilla and sour cream until completely and evenly mixed. Pour into the pre-made pie crust, sprinkle a little cinnamon on top and refrigerate for at least 2 hours prior to serving.

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WW: 9 Points Plus / serving @ 8 servings
7 Points Plus / serving @ 10 servings
6 Points Plus / serving @ 12 servings